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Badaga wheat pancake.
Sumathi Thiagaraj Gowder

Badaga Wheat Pancake

These wholesome and delicious pancakes use a heirloom variety of wheat to create easy and flavorful pancakes. Perfect on their own as a healthy snack or served with a Black Masala curry or dal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 5 pancakes
Course: Appetizer, Side Dish, Small Bites, Snack
Cuisine: Indian, International
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 1 cup Wheat flour godumai- Nilgiri or high-grown wheat is traditionally used in Badaga cooking but regular whole wheat works as well
  • 1/4 tsp Baking soda
  • 1.5 cups Room-temperature water
  • Salt to taste
  • 1 tbsp Oil or ghee

Equipment

  • 1 Mixing bowl
  • 1 Mixing spoon
  • 1 Griddle or fry pan

Method
 

  1. Mix all of the ingredients into a thin, smooth batter. Add the water slowly, small bits at a time. If the batter becomes too thin, add a bit more flour.
  2. Heat the griddle or fry pan and pour some batter onto it.
  3. Once the pancake begins to bubble, flip it over and cook for one more minute on the other side.